Fruit pies are likely to get watery after they bake due to the excessive water content material, which escapes through the breakdown of hemicellulose within the cell partitions throughout the baking course of. “The upper the water content material in your fruit, the longer it should take to evaporate out of your pie, which — for those who’re not cautious — can result in an overcooked crust and undercooked filling in your pie,” says Sarah Fennel.
If you par-cook a few of these fruits, you enable the water to flee through steam and discount earlier than including it to your pie. And, par-cooking jump-starts the jamming course of by activating the pectin within the fruit, which subsequently gels collectively and creates a jam. It’s also possible to use added pectin, which is extracted from fruit and offered as a liquid or powder, to thicken up jams and pie fillings. This helps you obtain a jammy filling with out having to bake your pie for too lengthy, thus having a pleasant, thick filling with a superbly baked crust.